Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar, packed
- 1/2 cup sweetened condensed milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment.
- Beat softened butter and granulated sugar until creamy, then mix in flour and salt.
- Press mixture into the pan and bake for 20-25 minutes until light golden. Cool completely.
- In a saucepan, combine pumpkin puree, brown sugar, sweetened condensed milk, butter, vanilla, and spice. Cook until thick and smooth.
- Pour pumpkin mixture over cooled shortbread and let sit for an hour.
- Melt chocolate chips and butter, then drizzle over the pumpkin layer. Chill for 2 hours.
- Remove from pan, slice into squares, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use fresh ingredients for the best flavor.
Avoid overmixing the shortbread to keep it crumbly.
Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg